Carboxymethyl chitosan-soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D₃.
TL;DR: The compact structure and high capability of hydrogen bonding evidenced by Fourier transform infrared spectroscopy made the CMCS/SPI complex nanoparticles an attractive candidate for the encapsulation and controlled release of hydrophobic nutraceuticals and bioactives.
About: This article is published in Food Chemistry.The article was published on 2013-11-01. It has received 231 citations till now. The article focuses on the topics: Controlled release.
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TL;DR: The present review focuses on the recent advances in drug delivery applications of chitosan-based PEC with other natural polysaccharides, including alginate, hyaluronic acid, pectin, carrageenan, xanthan gum, gellan gum, gum arabic, and carboxymethyl cellulose.
601 citations
TL;DR: Results show that carrier oil type has a considerable impact on lipid digestion and vitamin bioaccessibility, which was attributed to differences in the release of bioactives from lipid droplets, and their solubilization in mixed micelles.
246 citations
TL;DR: A review of the molecular models of zein tertiary structure and possible mechanisms involved in zein self-assembly micro- and nano-particles are briefly introduced in this paper, and a state-of-the-art introduction and discussion are given in terms of preparation, characterization, and application of Zein-based particles as delivery systems in the fields of food science, pharmaceutics, and biomedicine.
Abstract: Zein is the major storage protein from corn with strong hydrophobicity and unique solubility and has been considered as a versatile food biopolymer. Due to the special tertiary structures, zein can self-assemble to form micro- and nano-particles through liquid–liquid dispersion or solvent evaporation approaches. Zein-based delivery systems have been particularly investigated for hydrophobic drugs and nutrients. Recently, increasing attention has been drawn to fabricate zein-based advanced drug delivery systems for various applications. In this review, the molecular models of zein tertiary structure and possible mechanisms involved in zein self-assembly micro- and nano-particles are briefly introduced. Then, a state-of-the-art introduction and discussion are given in terms of preparation, characterization, and application of zein-based particles as delivery systems in the fields of food science, pharmaceutics, and biomedicine. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40696.
233 citations
TL;DR: In this article, a review on applications of zein/zein-based nano-materials in various branches of food (except food packaging) and nutrition sectors is made.
Abstract: Background Zein, a byproduct of corn with renewable resources, unique hydrophobic/hydrophilic character, film/fiber forming and antioxidant properties, is a promising biopolymer for food and nutrition applications. The advantages in properties and efficiencies of nano materials over bulk counterparts are the basis of their unique nature in novel technologies. These advantages also expand their possible applications. Scope and approach An effort has been made to review on applications of zein/zein-based nano-materials in various branches of food (except food packaging) and nutrition sectors. The effects of various parameters affecting preparations and properties of the nano-materials are also discussed. Nano-encapsulation of foods and nutrients is the major section of this study. Key findings and conclusions (i) the average size of zein nanoparticles reported to be 50–200 nm; (ii) the functions of zein nanomaterials were multiples: a carrier of delivery (food, beverage, and nutrient) systems; a shell or a core of encapsulated systems; or a food ingredient; (iii) zein-based nano-materials have been used for encapsulation of food and nutrient components including lipids; essential oils; fat soluble vitamins; food colorants; flavors; and natural anti-oxidants; (iv) the bioavailability of food and nutrient components such as folic acid, vitamin D3, curcumin, beta-carotene, and resveratrol was improved by employing the zein-nanoparticles in comparison with the bulk counterparts; and (v) bioactive substances with potential applications for food and nutrition sectors were stabilized by zein/zein-based nano-materials.
214 citations
TL;DR: Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time.
199 citations
References
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TL;DR: The present review outlines the major new findings on the pharmaceutical applications of chitosan-based micro/nanoparticulate drug delivery systems published over the past decade and discusses critically the usefulness of these systems in delivering the bioactive molecules.
2,314 citations
TL;DR: A detailed overview of microencapsulation techniques can be found in this article, where the authors describe the basic chemical and/or physical principles involved and cover mechanisms of flavour release from food matrices.
Abstract: Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices.
1,148 citations
TL;DR: The potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles is described.
Abstract: Incorporation of bioactive compounds–such as vitamins, probiotics, bioactive peptides, and antioxidants etc.–into food systems provide a simple way to develop novel functional foods that may have physiological benefits or reduce the risks of diseases. As a vital macronutrient in food, proteins possess unique functional properties including their ability to form gels and emulsions, which allow them to be an ideal material for the encapsulation of bioactive compounds. Based on the knowledge of protein physical–chemistry properties, this review describes the potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated, and the impacts of particle size on release properties are emphasized.
1,046 citations
TL;DR: The results clearly suggested that the genipin-cross-linked NOCC/alginate hydrogel could be a suitable polymeric carrier for site-specific protein drug delivery in the intestine.
829 citations
"Carboxymethyl chitosan-soy protein ..." refers methods in this paper
...Meanwhile, the dispersions of the blank nanoparticles were cast dried, coated and analysed for their composition under SEM with an energy dispersive X-ray (EDX) detector (Chen et al., 2004)....
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TL;DR: The basic principles of multilayer emulsion formation are reviewed, the factors that influence the characteristics of the interfaces formed are discussed, and the relationship between interfacial properties and emulsion functionality is highlighted.
801 citations
"Carboxymethyl chitosan-soy protein ..." refers background in this paper
...Polysaccharides as another major category of biopolymers have found numerous applications in the food and pharmaceutical industry (Guzey & McClements, 2006; Madene, Jacquot, Scher, & Desobry, 2006)....
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